Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-oz.) can seasoned black-eyed peas, undrained |
2 garlic cloves, pressed |
1 (6-oz.) package buttermilk cornbread mix |
1 large egg, lightly beaten |
1/4 cup sour cream |
1 1/2 teaspoons southwest chipotle salt-free seasoning blend |
1 teaspoon salt, divided |
1/3 cup sour cream |
1 teaspoon lime zest |
1 tablespoon fresh lime juice |
2 teaspoons sugar |
1 (12-oz.) package fresh broccoli slaw |
2 large beefsteak tomatoes, cut into 1/4-inch-thick slices |
Directions:
1. Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.
2. Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.
3. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl. Stir in slaw.
4. Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately.
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